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Panzanella Salad with Grilled Turkey

  • Cooking: 15min
  • Prep: 20 min
  • Yields: 4
Panzanella Salad with Grilled Turkey

A twist on a Tuscan classic, this Panzanella salad recipe with grilled turkey from the Turkey Farmers of Canada is the perfect solution to extra tomatoes and crusty bread. With the TFC On-Farm Food Safety Program©, you can rest assured that Canadian farmers’ turkey products are of the highest quality and safety.



  • 3 thick slices of sourdough bread with crust
  • 2 cups (500 mL) assorted tomatoes
  • 1 cup (250 mL) cucumber
  • 1 cup (250 mL) curly chicory or lettuce
  • 1 small handful of fresh basil leaves
  • 1.5 lb (0.68kg) boneless Canadian turkey breast
  • Salt and pepper for seasoning


  • 3 tbsp (45 mL) olive oil
  • 2 tbsp (30 mL) balsamic vinegar
  • 1/2 cup (125 mL) finely chopped basil
  • Salt and pepper to taste


Whisk together all dressing ingredients and set aside.

Season turkey with salt and pepper and cut into 1 inch (2.5 cm) pieces.

Grill over medium heat until meat is cooked through and internal temperature reaches 165°F (74°C). Set meat aside to cool.

Toast bread slices over medium heat until lightly browned on both sides. Shred into small pieces.

Chop tomatoes and cucumbers.

Wash salad and chop finely.

Prepare the salad: Cover the bottom of a dish or salad bowl. Add tomatoes, cucumbers, turkey and bread.

Sprinkle with vinaigrette and chopped basil leaves. Let bread and salad absorb dressing before serving.

Recipe by Max L’Affamé

Max L’Affamé, distinguished himself as an artist of cooking, photography and content creation. When he's not wearing his apron, he shines as a host or actor in Quebec TV shows and commercials.

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